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Pesto Linguine with Snow Peas, Sun-Dried Tomatoes, and Lemon Zest

Pesto Linguine with Snow Peas, Sun-Dried Tomatoes, and Lemon Zest


  • 2 cups fresh basil leaves
  • 2 cloves garlic, peeled
  • 2 tablespoons pine nuts, toasted
  • 3 1/2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 12 ounces linguine
  • 2 cups thinly sliced snow peas
  • 1/4 cup finely diced red onion
  • 1/4 cup sun-dried tomatoes (not packed in oil), coarsely chopped
  • 1/4 cup pitted Kalamata olives, coarsely chopped
  • Lemon zest from 1 large lemon


  1. To make the pesto, combine basil, garlic, pine nuts, and 3 tablespoons oil in the work bowl of a food processor. Pulse until mixture forms a chunky-smooth paste, scraping down sides of work bowl as necessary. Season with salt and pepper.
  2. Bring a large pot of water to a boil. Add linguine; cook 4 minutes. Add snow peas; cook 3 more minutes. While linguine cooks, heat remaining oil in a medium skillet over medium.
  3. Saute onion, tomatoes, and olives for about 6 minutes or until onions are translucent.
  4. Drain linguine and return to cooking pot; stir in pesto. Divide linguine among 6 plates. Top each with an even portion of the sun-dried tomato mixture and lemon zest and serve.


  • Recipe courtesy of RANCHO LA PUERTA in Tecate, Mexico.


  • Nutritional information includes 1/4 teaspoon of added salt.

Nutrition Information

Per serving: 332 kcal cal., 11 g fat (1 g sat. fat), 48 g carb., 4 g fiber, 4 g sugar, 9 g pro., 52 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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